Food & Beverage
Japanese Royal Festival Cuisine
Yujie cuisine is a traditional Japanese cuisine during the first month of the month, with a profound cultural background and historical origins. The origin can be traced back to the Yayoi era, when people, in order to celebrate the harvest of rice, would prepare special food for the gods when the seasons changed. These foods were called "festival offerings". In the Heian era, this custom gradually evolved into a "festival" ceremony in the palace, especially in the first month. Ingredients and production methods are rich in cultural significance. With the passage of time, royal festival cuisine from the palace to the folk, become a traditional food for Japanese families to celebrate the New Year. It is an important part of the Japanese New Year.
Indian Lamb Curry
Indian lamb curry is a traditional lamb curry derived from North India, known for its rich spice and rich taste. Usually use lamb chops or leg of lamb, with onions, tomatoes, yogurt and a variety of spices, after slow cooking to make the meat soft and tender, fully absorb the flavor of spices. It is characterized by its rich curry sauce and the unique flavor of lamb. The mutton is stewed for a long time and becomes very soft and waxy. At the same time, the aroma and spicy taste of the spices are perfectly integrated to form a unique flavor. Popular in South Asian countries such as India and Pakistan, it is also popular with Indian restaurants in Japan and other parts of the world.
JAPANESE BONOKEN CHICKEN WITH LYI CURRY
Gangfu chicken and taro curry is a classic Japanese curry dish. It combines tender and juicy chicken with soft and sweet taro. It is matched with rich curry sauce and has a unique flavor. Not only popular among Japanese families, but also on the menu of izakaya and restaurants. It is characterized by a rich texture: the tenderness of the chicken, the softness of the taro, and the mellow of the curry. Vegetables such as onions and carrots are usually added to make the nutrition of the whole dish more balanced. In Japan, this dish is often served with rice or pancakes and is a hearty dish suitable for family meals or gatherings of friends.
Sagu Chicken Dinner Package
The SaguChicken Dinner Package is a dinner package that combines Nepalese and Indian flavors. It usually uses chicken as the main material, with rich side dishes and soups, providing diners with a complete dining experience. The set meal includes grilled chicken legs with rice and scones, a bowl of special soup, and a fruit salad at the end. This set meal is not only suitable for family dinner, but also for friends gathering, for diners to bring rich taste enjoyment. Often present in the menus of Nepalese and Indian restaurants, it offers diners a choice to taste traditional flavors and enjoy the full dining experience.
Fried Bull Skirt with Beet Leaf
Fried beef skirt with beet leaves is a nutritious and palate-rich dish that combines the crispness of beet leaves with the freshness of beef skirt. Beet leaves are rich in vitamins A, C, K and calcium, potassium and other minerals, with heat and fire, remove fat, blood pressure, detoxification and other effects. Bull skirt meat provides rich protein and unique flavor. When cooking, the beet leaves are usually washed and cut into sections, and the beef skirt is sliced and pickled with salt and pepper. Then, stir-fry the garlic powder with oil, add the beef skirt and stir-fry it quickly until it changes color, then add the beet leaves and continue to stir-fry until soft and ripe, and finally season it. It is suitable for eating with rice and can also be used as a dish with wine, which is loved by diners.
Japanese Fried Dumplings
Japanese fried dumplings is a popular Japanese favorite Chinese cuisine, which is characterized by crispy outer crust, juicy stuffing, often as a side dish or food. Different from Chinese dumplings, Japanese fried dumplings are mainly cooked by frying. The bottom is golden and crispy and eaten with special sauce. The stuffing is usually pork, cabbage, leek, and garlic, ginger and other seasonings are added to make the stuffing taste rich. When making, wrap the stuffing into the dumpling wrapper, put it in a pan and fry until the bottom is golden, then add a small amount of water or starch water, cover and simmer until the water evaporates, and finally fry until the bottom is crispy. It reflects Japan's improvement and integration of Chinese cuisine.
Japanese style fried eel fish
Japanese-style roast eel fish is a classic Japanese dish, known for its tender and juicy fish and sweet and salty medium sauce. Usually selected river eel or moray eel, after careful treatment, marinated in special sauce, steamed and roasted, finally brushed with honey or special sauce, roasted until the skin is brown. It is not only a delicious food, but also has a certain nutritional value. Rich in protein, vitamin A and unsaturated fatty acids, suitable for consumption in the hot summer to supplement physical strength. In Japan, grilled eel is often served as a traditional summer dish with white rice.
Japanese Steakhouse "A" raw steak
"" A famous steak restaurant in Japan, raw steak is one of the restaurant's signature features, offering a variety of weights and cooking levels of choice. The meat is tender and juicy, rich in taste, and is the first choice for many customers. The restaurant's steaks are cooked in a variety of ways, offering 7 different cooking levels from very raw to very cooked to meet the taste needs of different customers. In addition, the restaurant also offers 3 kinds of special sauces, including sweet sauce, green mustard sauce and miso sesame sauce, customers can choose according to their own preferences. Not only the meat is fresh and tender, but the price is close to the people, suitable for customers with different budgets, but also suitable for family dinners and friends gatherings.
Traditional Nepalese Barbecue Mutton Sekuwa
MuttonSekuwa is a roast meat in traditional Nepalese cuisine, usually using lamb as the main ingredient. It is characterized by marinating the meat with spices and baking it on a charcoal fire. The outer skin is burnt and the inner part is juicy with a strong spice flavor. In the production process, lamb is usually pickled with spices such as garlic, cumin, turmeric, curry powder, etc., then strung into small pieces and baked on a charcoal fire until the surface shows an attractive burnt yellow. It will be served with green Chatney sauce, which is made of coriander, mint, green chili, etc., to add a fresh flavor to the barbecue.
Japanese Sashimi Platter
The Japanese Sashimi Platter is a Japanese dish with fresh seafood as the main ingredient and is famous for its exquisite setting and varied ingredients. It usually consists of a variety of sashimi and seafood. Common ingredients include salmon, tuna, arctic shellfish, octopus, scallops, sea urchin, snapper, shrimp, etc. Each ingredient has its own unique flavor and texture, adding a rich texture to the sashimi platter. The production pays great attention to the freshness of the ingredients and the slicing technique. Fish fillets need to be cut into thin and uniform slices to ensure the best taste and visual effect. It is usually served with soy sauce, mustard and pickled ginger, which enhance the flavor of the stab.
Japanese Baked Shellfish
Japanese shellfish is a classic Japanese dish, usually freshly baked and served with a special sauce or dip. It is characterized by the tender and juicy shellfish, as well as the scorched shell formed during the baking process, which is rich in taste and unique in flavor. Species are rich, common scallop, bird scallop, clam and so on. The production process is relatively simple, but the freshness of the ingredients is extremely high. The shellfish is cleaned, gutted and then roasted with a spray gun or oven until a charred layer forms on the surface. Roasted shellfish can be served with soy sauce, mustard, lemon juice or a special dip to add a sense of flavor.
Nepal Style Ice Noodles
Nepalese Ice Noodles is a specialty pasta that combines traditional Nepalese flavors with a cool summer taste. It is usually based on soba or udon noodles, with rich vegetables and a special sauce. It is characterized by refreshing heat relief, suitable for use in hot weather. Noodles are usually cooked first and then quickly cooled, and sometimes refrigerated in the refrigerator to achieve a cold effect. The sauce part is a blend of a variety of spices and seasonings, modulation into a sweet and sour taste. It is popular in Nepal and has become popular all over the world, becoming a unique food choice in summer.
Traditional Nepalese dishes Khasi ko Masu
KhasikoMasu is a traditional Nepalese dish, with goat meat as the main ingredient, with a variety of spices stewed into a rich curry. It is especially popular during Nepal's biggest festival, Dasayn, and is an indispensable food for family meals. Usually choose goat meat with bones, add cumin, coriander powder, chili powder, turmeric powder and other spices, as well as tomatoes, onions and other ingredients, simmer until the meat is tender. It is characterized by tender and juicy meat, rich spices and rich layers, with a strong curry flavor. Serve with rice or bread, or add vegetables such as green beans, spinach, etc. to balance the rich curry.
Japanese Fried Chicken Chop
Japanese fried chicken steak is a classic Japanese cuisine, known for its crisp outside and tender inside, fresh and juicy. Selection of chicken or chicken breast meat, after marinated, wrapped powder, fried and other steps made. It is characterized by its light-weight overcoat and unique seasoning. It uses wheat flour and potato starch to blend the powder to make the fried chicken crust crispy and lock the gravy at the same time. In terms of seasoning, Japanese fried chicken chops often use traditional Japanese seasonings such as soy sauce, mirin, and sake to give them a unique flavor. Pai is often served with dips such as lemon juice, mayonnaise or orange vinegar to increase the level of flavor.
Northern Indian cuisine Chloe Bhature
CholeBhature is a classic Northern Indian dish consisting of a spicy chickpea curry and a crispy fried pastry. Originated in the Punjab region of India, it is now popular throughout the Indian subcontinent. Usually eaten for breakfast or dinner, it is served with sliced onions, green peppers and lemon juice to add a fresh taste. It can also be served with yogurt, chutney or mint sauce to further enrich the flavor. Not only rich in taste, but also has a certain nutritional value. Chickpeas are rich in protein and fiber, while flour cakes provide carbohydrates. The charm lies in its rich spices and varied taste.
Japanese Tamako Sushi
Tamako Sushi is a classic Japanese sushi that features the use of Tamako as the main ingredient. Yuzi is a sweet and salty omelet, usually made of egg, sugar, soy sauce, juice (stock) and other seasonings. When making, the egg liquid is fried into a thin layer in a pan, rolled up and layered to form a unique fluffy taste. The process of making involves cutting Yuzi into thin slices, placing them on top of the kneaded sushi rice, and sometimes fixing them with seaweed bands. Sushi rice is made of sushi rice, rice vinegar, sugar and salt. It tastes sweet and sour. Yuzi sushi is not only rich in taste, but also loved for its unique sweet and salty flavor.
Indian Style Scones Tandoori Aloo Paratha
TandooriAlooParatha is a classic Indian style scone that belongs to the traditional cuisine of northern India. It is a kind of whole wheat flour cake. The filling is made of mashed potatoes flavored with spices. After baking, the outer crust is crisp, the filling is juicy and has a strong spice flavor. The production process involves mashing potatoes after cooking, adding onions, green peppers, coriander leaves and various spices and stirring well to make a filling. Roll the dough into a pancake, wrap it in the potato filling, seal it, roll it out again, and finally bake it on a pan or in the oven for a unique "Tadori" flavor.
Japanese Sushi Platter
Japanese sushi platter is a very representative food in Japanese cuisine. It is usually composed of a variety of sushi, including clenched sushi, rolled sushi, warship sushi, etc. It is rich in taste and flavor, and also pays attention to color matching and setting art, which reflects the exquisite and aesthetic feeling of Japanese cuisine. It is characterized by its diversity and freshness. Common types of sushi include salmon, tuna, sweet shrimp, moray eel, etc. Each kind of sushi uses fresh ingredients to retain the natural flavor of the ingredients. When making, the sushi chef will use different production methods according to the characteristics of different ingredients. It is not only a food, but also an art.
Japanese Sukiya Beef with Rice
An innovative dish of traditional Japanese beef-covered rice and Western cheese flavors. Launched by Sukiya, a well-known Japanese restaurant chain, it is one of the brand's most distinctive dishes. Featuring a traditional beef-covered rice combined with three cheeses to create a unique flavor. They are red cheddar, egmont and mozzarella. Red cheddar cheese has a nutty aroma and rich flavor; Egmont cheese has a mild, slightly sweet taste; mozzarella cheese has a strong milk flavor and good melting properties. The unique collocation not only retains the classic flavor of beef covered rice, but also adds the rich taste of cheese.
Japanese Scallop Sashimi
Japanese Scallop Sashimi, a Japanese dish with fresh scallops as its main ingredient, is highly regarded for its tender taste and rich marine flavor. Scallops are usually selected with full meat and crisp taste, which are carefully processed and cut into thin slices to retain the natural sweetness and umami of scallops. In Japan, scallop sashimi is not only a delicacy, but also reflects the importance of Japanese cuisine to the freshness and seasonality of ingredients. Usually at its most plump in winter, the scallops are fleshy and firm with a strong marine flavor. When eaten, scallop sashimi is usually served with soy sauce, mustard and lemon juice to enhance its umami taste. Often used as part of advanced sashimi or sushi
Traditional Japanese New Year Feast
The traditional Japanese New Year feast, or "Royal Festival Cuisine", is an important traditional food during the Japanese New Year, with profound cultural connotations and rich auspicious meanings. It is usually composed of a variety of carefully prepared dishes, each of which represents a good wish for the New Year. The origin can be traced back to the Yayoi era, when people prepared offerings in gratitude for the harvest, a custom that gradually evolved into the modern New Year's feast. In the Heian era, the palace began to hold a "royal festival" ceremony, the first month became the biggest festival, dedicated to thank the god. The composition is rich and varied, and each dish has its own unique meaning.
Japanese raw tuna slices
Japanese raw tuna fillets are a classic in Japanese cuisine, often referred to as "sashimi". With fresh tuna as the main ingredients, cut into thin slices with soy sauce, mustard and other seasonings. In Japan, the production of tuna sashimi is very exquisite, and the selected tuna must be fresh and strictly processed and preserved. In order to maintain the freshness of the fish, tuna is usually frozen at ultra-low temperature quickly after fishing to ensure that it can still maintain the best taste after long-term transportation and storage. The pursuit of freshness makes tuna sashimi not only delicious, but also high nutritional value, rich in Omega-3 fatty acids and high-quality protein
Japanese Yoshino Beef Rice
Yoshinojia Beef Gai Rice is the signature cuisine of the well-known Japanese chain restaurant Yoshinojia, known for its tender and juicy fat beef slices and a special sauce with a sweet and salty medium. The fat beef slices are carefully stewed to a soft and tender taste, with shredded onions and soft waxy rice for a unique flavor. After stewing, the onion shreds are soft and waxy, and blend perfectly with beef and sauce, bringing a rich taste level. It is not only popular in Japan, but also in branches around the world. The production process strictly follows the traditional process to ensure that each bowl of beef rice can show the best flavor. Not only suitable as a quick lunch, but also in family dinners and friends gatherings
Japanese Style Royal Festival Cuisine
Yokkaido is a Japanese New Year cuisine that combines Western cooking styles. Different from the traditional Heyengyujie cuisine, more common ingredients of western food are used, and western-style seasoning and cooking methods are adopted. Not only suitable for people who like western food, but also suitable for family gatherings or sharing with friends, especially by children's favorite. There are a variety of species, common roast beef, ham, salmon and so on. It is usually marinated, baked or fried, and finally matched with a special sauce to present a unique flavor. Production is relatively simple, suitable for home cooking. Many families choose to make it during the New Year.
Japanese roasted eel
Japanese roasted eel is a classic Japanese cuisine, with fresh eel as the main ingredient, after pickling, cooking and baking and other steps to make. It is characterized by its crispy skin and juicy inside, with a special sauce for a strong flavor. In the production process, river eel or moray eel is usually selected, boned and cut into large pieces, marinated with soy sauce, sugar, sake, Wei Lin and other seasonings, then steamed to medium-cooked, and finally baked in the oven. Brush the sauce many times until the surface shows a glittering red and bright color. It is usually served with white rice, lettuce or shredded ginger. Not only delicious, but also has a high nutritional value.
Japanese salmon fish roe sushi
Salmon roe sushi is a classic Japanese sushi with fresh salmon roe as the main ingredient. Fish roe is bright orange red, full of particles, unique taste, with a strong marine flavor, while slightly salty and sweet, is the high-end ingredients in sushi. When making, the salmon roe is usually gently spread on the kneaded vinegar rice to form a classic sushi, or put into a seaweed roll to make a warship roll. The outer layer of the fish roe is slightly sticky and will release rich juice after biting, bringing a unique "popping" taste. Not only delicious, but also rich in omega -3 fatty acids, protein, vitamin D and B12 and other nutrients.
Indian Tanduri Mixed Barbecue
Tandori Mixed Roast is a classic Indian dish, known for its rich spices and varied ingredients. It usually includes a variety of cured meats, served with vegetables and yogurt, cured with spices and grilled in a traditional Tandoori oven. The Tandouli oven is a high-temperature oven that can make the outer skin of meat crisp and juicy inside, while giving the food a unique smoky flavor. Tanduli Mixed Roast is characterized by its rich spices, such as turmeric, paprika, cumin and coriander powder, which not only add flavor, but also give the meat a bright color. It is one of the most popular dishes in Indian restaurants.
Dumpukht Peshawar Cuisine, Pakistan
Dumpukht Peshawar Cuisine is a traditional culinary technique derived from the Peshawar region of Pakistan, known for its unique slow-simmering style and rich flavors. Usually meat with bones and uncut vegetables are used, and the ingredients are fully absorbed by slow cooking. During cooking, the ingredients are placed in a clay or brass pan with a thick bottom, then sealed with dough and simmered over a low heat for several hours. The special feature is its slow cooking process, which can make the meat soft and juicy, while retaining the original flavor of the ingredients. It is often enjoyed as a breakfast or dinner, usually with naan or Peshawar scones.
Japanese Middle Toro Sushi
It is a high-class dish in Japanese sushi, made using the tow part of tuna. Located in the belly of tuna, the fat content is high, the meat is soft and has a marble-like texture, the taste is delicate, and the mouth is melt. The production process is very exquisite, usually choose fresh tuna in drag slices, with specially prepared sushi rice. Sushi rice by sushi rice, sushi vinegar modulation, taste sweet and sour moderate. Fish meat usually has some fat to make it rich in flavor without being too fatty like a big drag. It is highly respected in Japan and is also popular in high-end Japanese restaurants around the world.
Japanese Ramen
Japanese ramen, as a bright pearl in Japanese food culture, has long been popular all over the world. It is based on noodles, with a rich variety of soup base and side dishes, constitute a unique taste feast. The soup base can be called the essence of Lamian Noodles. The pork bone soup base is slowly boiled with pork bones, with milky white color and mellow taste. Soy sauce soup base is salty and fragrant, with long lasting flavor. Miso soup base is rich in layers by virtue of the unique flavor of miso. The salt soup base is refreshing and delicious. In terms of side dishes, soft and tender barbecued pork, crisp seaweed, crisp fungus shreds, sweet corn kernels, and flowing hot spring eggs add a rich taste to Lamian Noodles.
Roast Turkey
Roast turkey is a classic Western cuisine, especially on the table on important holidays such as Thanksgiving and Christmas. Usually choose the whole turkey production, the first turkey processing clean, remove internal organs and other debris, and then in the turkey surface smear a variety of spices, such as salt, black pepper, rosemary, etc., can also be in the turkey belly stuffed with onions, carrots, celery and other vegetables, in order to increase the flavor. Then put the turkey in the oven and bake it at the right temperature for several hours, turning over and brushing with grease from time to time to ensure that all parts of the turkey are evenly baked. The roasted turkey has a golden color, crisp skin and tender meat, and a good aroma.
Grilled ribs with potato balls
Roasted ribs with potatoes is a classic home-cooked dish, with juicy ribs and crispy potatoes as the main ingredients, with simple but full of flavor. Usually pork ribs or beef ribs, marinated and roasted until the skin is crispy and juicy inside. The marinade usually includes salt, pepper, garlic powder, chili powder, honey and soy sauce, giving the ribs a rich flavor. The potatoes are cut into chunks and baked with the ribs to absorb the gravy and spices from the ribs and become crispy and delicious. During the baking process, the ribs and potatoes are slowly baked in the oven, forming an attractive caramelized crust on the surface, giving off a rich aroma.
Grilled Lamb Ribs
Grilled lamb ribs is a classic meat dish that is loved for its rich flavor and juicy meat. Usually taken from the chest of sheep, with ribs, the meat is thick and rich in fat, suitable for roasting. The production process usually includes three steps: pickling, baking and coloring. During the marinating process, the lamb ribs are seasoned with spices such as salt, pepper, rosemary, thyme, garlic, and sometimes lemon juice or olive oil to add flavor. The crust is crunchy and juicy inside, with a strong spice and smoky aroma. It is suitable for mashed potatoes, grilled vegetables or salads, and is a delicacy suitable for family meals or holiday meals.
Hollow Italian
Hollow pasta is a classic Italian pasta, which is characterized by hollow noodles, which can better absorb sauces. The origin can be traced back to southern Italy, especially Sicily, and its craftsmanship was gradually perfected in the Middle Ages. The hollow structure allows it to absorb more sauce during cooking, so it is very suitable for rich meat sauce, tomato sauce or cream sauce. Not only taste tendons, but also has high nutritional value, rich in protein and carbohydrates, can provide energy for the human body. The production process and shape also make it occupy an important position in Italian culture and become one of the symbols of Italian food culture.
Fig pie
The fig tart is a beloved baking dessert, known for its rich fruity aroma and rich taste. It usually consists of a crispy crust and a sweet fig topping. The fig itself has a unique aroma and soft texture and is often used in baking and desserts. The crust is crispy and delicious when refrigerated and baked. The fig pie has a unique flavor, sweet but not greasy, with a strong fruity and spice flavor. Not only suitable for breakfast or afternoon tea snacks, but also often appear on the table of festivals and parties. With a cup of coffee or tea, fig pie can add a sweet treat to a leisurely time.
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